Japanese chilli tofu with udon noodles

Carolyn Robertson

Ingredients

2 tsp	Chilli sauce
1 tsp	Wasabi paste
2 Tbsp	Dark soy sauce
1 Tbsp	Teriyaki sauce
½ tsp	Chilli powder
350 g	Firm tofu, sliced into 4 portions (Main)
1 Ltr	Vegetable stock
400 g	Udon noodles, use fresh noodles if available
1 bunch	Spring onion, finely sliced
2 to serve	Limes, halved

Directions

1. In a bowl, combine chilli, wasabi, soy and teriyaki sauces and chilli powder.
2. Spread this mixture over tofu and leave to marinate in a ceramic dish for 20 minutes.
3. Heat a large non-stick frying-pan with a little oil and cook tofu over a medium heat for 2-3 minutes on each side until golden brown.
4. Meanwhile, bring stock to the boil. Add noodles and simmer for 2-3 minutes.
5. Divide noodles between 4 serving bowls, cover noodles with hot stock.
6. Top with cooked tofu and garnish with green shallots. Serve lime halves on the side.